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SkinnyMS

Coconut Granita Drizzled with Mango Sauce

Here is a delicious tropical dessert that's cool and refreshing, the perfect treat for a hot day.
Course: Dessert
Cuisine: Italian
Keyword: Gluten-Free, Vegetarian
Servings: 4 people
Calories: 181kcal

Ingredients

  • 1 cup lite coconut milk canned
  • 1 cup water
  • 3 tablespoons coconut palm sugar optional turbinado
  • 1 mango ripe, peeled and sliced
  • 1/2 lime zest
  • 1 teaspoon lime juice

Instructions

  • Over medium heat, in a saucepan, boil the water and 2 tablespoons sugar together.
  • When the sugar has melted, add the coconut milk. Simmer for 10 minutes or until slightly thick.
  • Transfer the coconut mixture to a container that can be sealed with a cover then let it reach room temperature.
  • Put the container in the freezer overnight or until it freezes. Move around the granita with a spoon every hour. If the granita solidifies into one compact hard piece because you were not able to move it around, just break some pieces and put them in a blender to break them up right before serving.
  • To prepare the mango sauce, put the mango pulp, 1 tablespoon sugar, lime juice, and zest in a blender and blend until smooth. Refrigerate.
  • Serve the granita and pour the sauce on top.

Nutrition

Serving: 0.5cup | Calories: 181kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 11g | Sodium: 8mg | Fiber: 1g | Sugar: 17g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10